A tree or large shrub with gray bark, ridged on the trunk, smooth on the twigs. Leaves up to 3 inches long, smaller than those of Sugar Hackberry, with smooth margins, sometimes with teeth in the apical half, a pointed tip, and a slightly asymmetric base, the upper surface somewhat rough to the touch and darker green than the lower surface, midrib and veins light yellow on the lower. Flowers inconspicuous. Fruit spherical, 1/4 inch in diameter, reddish.

This is the native hackberry of the western United States, mainly in the Southwest, but extending eastward into the prairie states. The sweetish fruit is eaten by wildlife and was a food source for Native Americans. The branches often have deformed bushy growths called witches-brooms, produced by mites and fungi. The leaves bear rounded, swollen galls caused by tiny, jumping plant lice. This hackberry is mostly confined to areas with a constant water supply.

Benefit

Propagation

Description: Stratified seed sown in spring or untreated seed sown in fall. Can be rooted from juvenile wood and from root sprouts or suckers. Seed Collection: Pick mature fruits in late summer until winter. Air-dry with pulp on or soak overnight and rub pulp off on screen. Store in sealed, refrigerated containers. Seed Treatment: May require up to 120 days of moist chilling. Commercially Avail: yes

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Mr. Smarty Plants says

Edible plants native to Austin, TXAugust 05, 2009Hello,
I am a chef from Buenos Aires Argentina visiting Austin, Texas and would like to learn about native, edible plants in the region.
Please let me know if there are any native, edible plants... view the full question and answer